Ingredients
2 cup hot water
1 cup shredded coconut
3/4 cup sugar
1/2 cup shortening
4 tbsp cornstarch
1/2 cup flour
1 tsp salt
2 tsp vanilla extract
Directions
Combine water & coconut. Let stand for 20 minutes. Blend at high
speed for a few seconds. Add the rest of the ingredients. Blend till
well mixed. Pour into a greased glass dish. Bake at 350F for 60-70
minutes. Cool on a wire rack & then chill in the fridge.
Posted by Mark Satterly in Intercook
Servings: 68 servings
Coconut Custard Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to follow the history of `recipes` back into antiquity, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the ancient cooks used many different spices and herbs, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, including basil and coriander. These new foods and spices was responsible for an explosion in publications on food, the majority of which are now in academic collections. During the following few hundred years, the rich and powerful families of Europe competed to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Coconut Custard recipe.
